Hawaiian Bread Recipe
You’ll love this Hawaiian bread recipe! It’s easy to make and so good! The crust is extra flaky. The bread is sweet and has a cake-like texture. So good!!
Last Updated on January 14, 2023 – Originally published in January of 2010
Featured Comment
O-M-G this bread is soooo good, especially warm. I followed the recipe exactly, didn’t make any changes and it was gorgeous to look at and scrumptious to eat – YUM! Thanks for this recipe! ~ Sharon
Bread Machine Recipes
Before I get into the recipe, I know that a lot of people come to my website for the first time via this page. So here are some quick things you should know.
I make all the bread for my household with my bread machine. Yep, all the bread, hamburger buns, hot dogs buns, dinner buns hoagie rolls and more come from my bread machine.
I’ve tested and tasted all of the bread machine recipes on this site.
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It Started With A Mix
Here’s the history of this Hawaiian bread recipe . . .
People might be surprised to learn that I like to use bread mixes occasionally. It’s a great way to try new types of bread without investing in special ingredients or different types of flour. In fact, that’s how I discovered my passion for dark rye bread.
One of the first bread mixes I tried was for Hawaiian royal sweet bread. We loved it!
That made me curious about Hawaiian bread. What would it taste like if I made it from scratch? As is usually the case, the homemade bread tasted even better than the mix.
Pineapple Facts
The key ingredient of Hawaiian bread is pineapple juice. Here’s the interesting thing about that, pineapples are not native to Hawaii! As it turns out, pineapples come from South America.
In 1901 the Hawaiian Pineapple Company was founded by James Dole. James became known as the “Pineapple King”.
Dole opened his first pineapple plantation in the central plateau of the Hawaiian island of Oahu. In 1922 Dole purchased the entire island of Lanai and developed it as a vast pineapple plantation. It became the largest plantation in the world with over 20,000 acres devoted to growing pineapple.
Pineapples grow very slowly. They can take two to three years for a pineapple to reach maturation.
Did you know that it’s possible to grow pineapples as a houseplant? The top of the pineapple (the green bit) can be planted in soil and a new pineapple plant will grow. The Man of the House has actually done this. It took ages to grow, but we did get a small pineapple at the end.
Pineapple Juice
Here’s a hint for making Hawaiian bread. 3/4 of a cup of juice is 6 ounces. The single-serving cans of pineapple juice just happen to be 6 ounces. How handy is that?
Sweet or Basic Cycle?
If your machine has a sweet cycle you can use that for this bread. My Zojirushi doesn’t have a sweet cycle. So I make this recipe using the basic cycle.
However, don’t use the quick bread/cake cycle for this Hawaiian bread recipe. The quick bread or cake cycle is made for recipes that don’t include yeast. Banana bread is an example of something that should be made using the quick bread or cake cycle.
How to Make Hawaiian Bread in the Bread Machine
I make this recipe in my two-pound machine. Note that you’ll be using the sweet or basic cycle with the medium or light crust setting.
Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. With my machine, a Zojirushi Virtuoso Breadmaker, I add the liquid first.
Speaking of the liquid, people often wonder if they should warm the pineapple juice for this Hawaiian bread recipe. It all depends on your machine. If your machine has a preheat cycle like my Zo, then the bread machine will warm the juice for you. If your bread machine does not have a preheat cycle, then I’d bring the juice to room temperature before adding it to the bread pan.
I made this loaf with the bread machine set at medium crust. It came out a little darker than I’d like. The next time I’m going to use the light crust setting.
Be sure to check on the dough after five or ten minutes of kneading. Pop the top of the bread machine and look at the dough. It should be a smooth, round ball.
If the dough is too dry add liquid a teaspoon at a time until it looks right. If it looks too wet, add flour a tablespoon at a time until it looks good.
Hawaiian Bread Ingredients
This recipe is for a two-pound bread machine. Use the sweet or basic cycle with the medium or light crust.
¾ cup pineapple juice
1 egg, beaten
2 Tablespoons olive oil
2 Tablespoons milk
2 ½ Tablespoons sugar
¾ teaspoon salt
3 cups bread flour
1 ½ teaspoons active dry yeast
Hawaiian Bread Recipe
Recommended Equipment
Ingredients
- ¾ cup (177.4 ml) pineapple juice
- 1 egg beaten
- 2 Tablespoons olive oil
- 2 Tablespoons milk
- 2 ½ Tablespoons (2.5 Tablespoons) sugar
- ¾ teaspoon (0.7 teaspoon) salt
- 3 cups (375 g) bread flour
- 1 ½ teaspoons (1.5 teaspoons) active dry yeast
Instructions
- This makes a two-pound loaf.
- Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first. (My bread machine recommends adding the liquids first.) Use the basic or sweet setting.
- I made mine with the bread machine set at medium crust. It came out a little darker than I’d like. The next time I’m going to use the light crust setting.
- Check on the dough after five or ten minutes of kneading. It should be a smooth, round ball. If it’s too dry add liquid a teaspoon at a time until it looks OK. If it looks too wet, add flour a tablespoon at a time until it looks OK. Most of the time though, the above amounts should be just right.
Notes
This recipe was developed and tested using US customary measurements. Metric measurements are calculated automatically.
Nutrition
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
Can pineapple soda be used in place of juice?? Out of juice!! Thanks
Hi Joy, I’d try to get some juice. I’ve had bad experiences baking with soda.
So I’m new to using my bread machine. My question is that in your instructions you say add more of an ingredient if it doesn’t look the right consistency but my machine says never to raise the lid because you have to start over. What is your take on This?
That’s very interesting! What brand of machine is it? I would say that the instructions that come with your machine trump any advice that I give. So don’t raise the lid.
I believe that’s meant for during the baking cycle, not the kneading cycle. This is because the temperature is regulated during baking and opening the lid can drop it. Also, steam from the baking can hit you in the face which isn’t fun.
That makes sense. And by the baking cycle it’s too late to make changes anyway.
I add 1 tablespoon of water. I can lift my lid without stopping the mixing process. It didn’t look like it was pulling all of the flour away from the side of the pan. The loaf was perfect. I am making a loaf today and just added the water with other liquid.
I have made this bread twice so far. We all love it.
That’s an odd machine. Most machines expect you to raise the lid to stir the flour from the side (if necessary) to add raisins, nuts, etc. Please check the directions again.
Great recipe! Came out perfect and it’s just like store bought Hawaiian bread. Not overly pineapple-y at all, but sweet like Hawaiian bread should be. Thanks Diva!
I’m so glad you liked it!
Should it be ok to use crushed pineapple and juice
I’m not sure, but it sounds tasty. If you try it let me know how it turns out.
This sounds amazing! Quick question, every time I have made bread in my bread machine the center has always been really dough or dense. Any suggestions on how to get a more, sandwich bread type center?
Hope you like the bread!
For bread with a problem center, try reducing the liquid. And you might try this recipe for sour milk bread. It’s perfect for sandwiches and turns out great every time.
Thanks so much!
I am so glad I found you. I have just recently began using a bread machine and love it. I have made your pound cake twice and each time it turned out better than I had hoped for. I am going to try your Hawaiian Bread tomorrow but since I cannot eat pineapple I am going to try orange juice. Wish me luck and Thank You for all your great recipes, tips and encouragement you share with everyone.
Thanks for your kind words. Let me know how your bread turns out.
I just found this recipe and made it over the weekend. There is none left today. It is so good. I am ready to make some more already. Thank you for posting this recipe. I used all the ingredients listed and did not have to add any more milk or flour.
I’m so glad you liked it!
Well, I have been working on this bread all afternoon. In the second knead of my Sunbeam 5891 the belt broke, so I oiled a bowl and let it rise for an hour. I oiled an 8″ loaf pan and preheated my oven to 350. Am waiting to see if dough will rise anymore then putting in the oven. Should have something within the hour.
Looks like the wife will be buying me that ZO bread maker wh the double paddles, lol.
I will try this recipe this weekend. I am wondering, do you use a bread slicer and if so, which one?. I have bread knives at home and a bread slicer, but i feel like the slicer doesn’t work so great because the bread machine makes tall loaves. The bread knives work better, but it’s hard to get slices that have equal thickness from top to bottom. What are your thoughts?
Dania
Dania, I use a bread knife. However, cutting even slices took some practice! The slices look fine now, but at the beginning the bread slices were a little wonky. 🙂
Really good sandwich bread. I was trying to make the recipe as written but used 1 cup of pineapple juice in error. Added flour to compensate ~1/4 cup.
Flour: Gold Medal Bread Flour
Yeast: SAF Instant Gold (better for sweet or high acid breads) Straight from the freezer
Pineapple Juice: Canned Del Monte
Olive oil: Generic Walmart Extra Virgin
Breadmaker: Hamilton Beach HomeBaker 29882
Added ingredients as per directions from Hamilton Beach. Liquids first then dry ingredient and then the yeast. Nothing was warmed and the yeast was still frozen. Set up bread machine for 2lb loaf, sweet bread cycle, light crust.
The bread rose to completely fill the machine — perfect — with good texture and great taste. I just finished a ham and extra sharp cheddar cheese sandwich with Jack Daniels mustard. Really really nice.
Thanks for the recipe. It couldn’t have come out any better and will be made again and again.
Thanks for sharing!
I made this a few days ago. it was good. my family thought it could use more sugar but they just want it to taste like Kings Hawiian bread.
Thanks for leaving the recipe review! You’re right that it’s not as sweet as King’s.
Great googly-mooglies! I am 52 and have been baking bread since I was a teenager. THIS recipe is the BEST and it’s the best flavored loaf of bread I have ever made. (BAR-NONE)
I made 1 “change”……I switched out olive oil for “cooking grade” coconut oil (virgin coconut oil tastes like coconut……mine does not).
I actually purchased ham for this yesterday because one reviewer said it makes the best ham sammies. I am going to put that to the test here ever so soon but am sure I will have curled toes from sheer happiness.
THANK YOU SO MUCH for this!
By the way……ANYONE buying pineapple juice for this: 1-6 ounce can of Dole pineapple juice is equal to 3/4 cups of juice.
God Bless…….
Thanks so much for the kind words. AND thanks or the tip about the coconut oil!
Hi Marsha,
I know this is the Hawaiian bread recipe but I wanted to ask you about my banana bread. It came out a little gummy…could it be that all my ingredients were not room temperature?
This is a great question. I think the “gummy” area is not quite cooked. I have the same trouble and that’s why there aren’t any banana bread recipes on the site. I haven’t found one that gets fully cooked in the bread machine. And that’s while using my Zo that preheats everything. I’ll let you know if I find a recipe that works on the bread machine, but so far no luck.
It did not say in the beginning set on basic so I started like I’m making sweet bread hope it is ok too
Corinna, thanks for leaving a comment. The basic setting is the one to use. I’ve added that to the recipe now.
The Hawaiian Sweet Bread, do you use the basic setti9ng or the sweet setting on the bread machine.
Thanks,
Randy
Hi Randy, Thanks for asking! Use the basic setting.
A little ginger added to this recipe is fabulous with the pineapple flavour. Also more pineapple works great too.
I’m allergic to pineapple but I really want to try making Hawaiian sweet bread. Any suggestions for substitutions for pineapple juice?
I made this last week for the first time, it didn’t like it was Gona rise but it did and tasted great, makes really good sandwich bread
On my first try the crust came out really tough. Any suggestions??
If your machine has a “crust” setting you could try setting it on “light”.
I bake my loaf of 7 grains in the oven at 375F 35 minutes, but sweet breads has other ingredients, is better to bake the rolls and the loaf at 350F 30 minutes. Check the bread after 20 minutes, if it look’s golden brown, cover the last 10 minutes with aluminum foil. That prefent too much color.
After trying a couple different used bread makers from the Salvation Army and Goodwill, I bought a Zo BB-CEC20 and I’m loving it. I make a loaf of some type of bread every 4-5 days but my favorite is still this Hawaiian sweet bread recipe. It seems like many of the breads i make are only really good for toast but this recipe is great for either sandwiches or toast.
Thank you so much for this website and your recipe!
~ Steve
Have this in my Zo right now can’t wait!
I have a Zo BB-CEC20 and the first time I made this I ended up having to add a lot of liquid. We liked it, but it didn’t have that true Hawaiian bread flavor. The second time I made it I used a full cup of pineapple juice, a little more than 2 TBS of almond milk, and coconut oil instead of olive oil. It comes out perfect!!! I have made it this way several times and it comes out absolutely perfect, just like Hawaiian bread, every single time! 🙂 Thank you so much for the recipe and your website! 🙂
I’m a novice with breadmakers, starting with a couple different used ones from the Salvation Army and Goodwill stores. This was the only Hawaiian sweet bread recipe that used pineapple juice. I tweaked it just a bit per your (or someone’s) suggestion by adding one teaspoon of milk. It’s just ridiculous how tasty and perfect this bread is! Thank you for you website and insight. 🙂
I just made this on my new bread machine, wow, delist. I even added some fresh pineapple in my fruit and nut dispenser or follow your machine directions for add ins. Thank you, need recipes as great and easy as his one.
Merelee, thanks so glad for sharing your experience. I’m glad you liked it!
I tried your recipe. Delicious! I also made French toast after the bread was a few days old. Best French toast I have ever eaten. Thank you for sharing. Love your site.
Brenda, I’m so glad you liked it! Now I want French toast . . . .
Hiya! This recipe looks scrumptious and I can’t wait to try it. Do you use active dry yeast or instant yeast?
Thx!
Great question. I use instant yeast.
But you can use the active dry yeast right?
Hi Robin, I use instant yeast, but I’m sure this recipe could be done with active dry yeast. I’m not sure of the amount though.
What weight do you use for measuring your cup of flour?
Hi Mary, I know that many people recommend weighing the flour. But to be honest, I don’t have the patience for that method. I just scoop it into the measuring cup and then use a knife to sweep off the excess.
Barry, I’m glad you liked it! I’m not sure what to say about the fluffier texture. Maybe using a milk with higher fat content might make a small difference, but I’m not sure.
All I can say is – YUM!
My loaf was denser than the original – Why? How do you get a fluffier texture?
Do you use the “Basic” bread setting for this? My machine has choices of types of settings along with crust colors.
Hi Stacey, I’d use the basic setting and select light crust. I hope you like the bread!
My bread machine calls for dry milk so what do I do…
Hi Kristie, Hmmmm . . . I wonder if your bread machine owners manual features recipes using dry milk. That doesn’t mean that you can’t use real milk in your machine. The only situation I can think of where it wouldn’t be OK to use milk would be if your machine has a timed starter. So you wouldn’t want to use milk if you added the ingredients and then the machine started making bread 10 hours later.
Kristie, mine calls for dry milk too, but I use regular milk and just adjust the recipe liquids. I haven’t had an issue yet…knock wood.
Unbelievable! So good! I added two tablespoons of milk because it was looking a little dry. The extra milk may have deadened the pineapple taste a bit so I am going to try two tablespoons of pineapple juice instead.
Seriously so good! Thanks!
Would fat free milk work?
What setting on the machine do you use on this? White bread?
Hi John, I use the basic, white bread setting. If you have a crust setting, I’d recommend using the light setting. No worries though, if you don’t have that. And I think that fat free milk would work just fine.
Thanks!
I use fat free milk and I use the sweet setting on my bread machine. It always turns out yummy!
I have it mixing right now. today I substituted 1/2 cup of coconut flour for 1/2 cup of regular flour. I had to add a few drops of milk to get the dough to the consistency it needs. I am making dinner rolls out of this recipe. I will let you know how it turns out.
Sounds great! Yes, please let me know how it turns out.
So, here am I, Florida starch queen, hoping to impress w/my bread making skills, yet stumped by a simple problem. What kind of thermometer do I use to check temp of liquids to ensure yeast does it’s thing?
Hey Liz, I’m actually not a great one to ask. My Zo preheats everything for me so I don’t use one. I did some research though and I think that something like this might work for you: CDN DTQ450X ProAccurate Quick-Read Thermometer
Great suggestion Marsha. That’s the same thermometer I use and it hasn’t failed me yet. Its a quick reading..important when you dont’ want to lose heat…or get burned.
I have my loaf in the machine now, as I was cleaning up, I noticed the thermometer on the counter and had an “oh crap” moment. I did not warm anything up! I did have to add more milk so I did heat that up. I am hoping that it works or I will have to make it again. I have the juice, egg and milk on the counter just in case. But you only said in your recipe to add ingredients as instructed so I forgot! Fingers crossed, I don’t have much faith this loaf will work but I will let you know!
I don’t have a bread machine. Can this be adapted?
I’m sure it can, but I don’t have much experience in that. Anyone else?
Dry milk or milk milk?
milk milk 🙂
My attempt at Hawaiian bread failed miserably; the yeast rose perhaps 10% and I am assuming now that the strength of the pineapple juice clobbered it. I tried watering down a concentrate but perhaps should have just used juice.
Stan, I’m sorry it didn’t work out. Thanks for sharing what happened though. I’m sure you’ve saved others the same problem.
do you keep your yeast in the fridge or over the stove? this can mess it up. also, if your juice is cold, it would mess it up too. yeast is activated by heat and liquid, so if your ingredients are too cold it won’t activate, or if they are too warm it will kill it or activate it too much too soon. if you keep your yeast in a cabinet instead of the fridge, or be sure to pull it out so that it is room temp when it’s time to use it, that will help alot.
This is the first mention of letting my yeast warm up in a jar if I keep it in the fridge. I always seem to have lackluster results with all my yeast based endeavors. It’s warming up on the counter now, hopefully it will make this recipe better! Thanks for the suggestion!
I never let my yeast jar come to room temp from the fridge and I’ve never had a problem with yeast. If you’ve added the ingredients in the correct order (liquid on bottom then dry and lastly yeast and still not getting a rise then it’s the kind of yeast and/or the amount of yeast and/or the age of it.
Sorry for all the questions, but I am ready to make this finally. Your recipe calls for one egg..do you just put the egg in there or do you beat if first?
Thank you
Good question! I beat it.
Do you use the Bread Machine Yeast or can you use the packets of Rapid Rise Yeast?
I’d use the bread machine yeast. For a rapid rise recipe you’d need a different amount of yeast.
Ah-ha. Couldn’t figure out why it didn’t rise right, but the different yeast is probably the culprit. I never used a bread maker, as it’s my neighbors. I wonder if I can find a conversion for the two types of yeast….
It was STILL good. I am still eating all of it. Its just thick and dense- not a bad outcome.
The recipe sounds delicious. I want to try making it as rolls. My kids love making sliders on the small portions. Glad to have found your site!
I don’t ever cook in my bread machine and I was wondering what temp and how long should this bread be cooked in oven after done in the bread machine…thanks….I tried another recipe (from another website) for Hawaiian bread and didn’t like it much…this one sounds so good I am anxious to try it out…..
Hi Roxanne, While you’ve only baked bread in the oven, I’ve only baked bread in the machine. 🙂 Maybe you can use the baking instructions from the last recipe you tried. Or if anyone has ideas, feel free to leave a comment.
I prefer to bake bread in the oven rather than the bread machine too. I haven’t tried this recipe yet (can’t wait!) but I usually bake my breads at 350* for 30 minutes.
Kathi, Thanks for commenting. Let me know how it goes and if you have any tips on baking this in the oven.
I know this is an old post but just found it. I just drug my bread machine out for the first time in 16 years so thought I would try to see if it worked or not. For the question about the oven temp and doneness it should be a relative hot oven at 400°F for doneness it is especially essential to have a thermometer to reach inside temp of 190 to 200 degrees F. I never trust any other method. If it browns to quickly then you can loosely cover with aluminum foil. If you go by temperature you will never have am overbaked or underbaked bread. Some people say until it sounds hollow when tapping. Not easy to do that if it’s in a bread pan. Also a big plus is to get recipes that are weighed vs the measuring cups to get the exact same loaf results every time. The scales are really cheap at Walmart centers or Target. Hope this helps some.
Do you have to use whole milk or can I use 2%?
Hi Maria, 2% should be fine.
Wonderful recipe. Great to make a ham sandwich and french toast. Yum!
This would be great for a ham sandwich . . . OK, now I’m hungry. 🙂
I’m so excited to make this! Just checking: the two tablespoons milk, that’s just liquid milk? Not milk powder? It seems like it’s grouped with the non-liquid items, so I thought I should check. Thanks!
Hi Stephanie – That’s liquid milk. I may need to reorder the items so I don’t confuse other people. Anyway, let me know how it turns out.
I made this bread but I felt like it was a little dense and I couldn’t taste much of the sweetness of the pineapple. Do you recommend any adjustments to the recipe? Thank you.
I just received my bread machine, it was a gift from a wonderful friend of mine, I am so excited to get to the store an buy flour an try some of your recipes,,, this is an adventure, all the pictures look so yummy, I will take one of my first loaf..i can hardly wait. I am glad i found your so very interesting website.
Making bread can become an addiction. I know, I’ve been doing it for about 15 years. I even made a sour cream and onion bread. My house smelled great.
Can i halve the recipe for my 1-pound bread machine?
Tiffany, It would seem like that should work, doesn’t it? It’s not that simple though. The yeast amount and the salt amount can be especially tricky.
Let us know if you develop a one pound version though. I’m sure you’re not the only one with that question.
Thanks for posting this recipe. My family loves King’s Hawaiian bread. I tried your recipe last night and everybody loved it. I did need to add 1 tablespoon of milk.
I’m glad to have found your website and will be trying more of your recipes. Thanks!
Can you taste the pineapple flavor, or does it just give a nice bright acidity ot the bread? I bet this would be lovely with some dried cherries too, yum!
I could taste the slightest bit of pineapple. I also noticed a little pineapple aroma. However the Man of the House didn’t notice it at all. We both noticed the distinctive cake-like texture of the bread. It’s very good.